Part One: Successful Malolactic Fermentations
by Greg Howell
Nov 2010 Issue of Wine Business Monthly
MALOLACTIC FERMENTATION (MLF) CAN be one of the most problematic areas that a winemaker has to manage. The advent of commercial preparations of bacterial cultures for MLF has both simplified and improved this difficult area. MLF research is ongoing, and the results of this work are helping to further improve these preparations and therefore helping to make MLF less troublesome. Background Along with D-tartaric acid, L-malic acid (malic acid) is the other major acid to be found in grape juice. ...
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